1 pound sweet potatoes, peeled and sliced
1 (13 ounce) can whole kernel corn
3/4 cup ketchup
2 tablespoons beef bouillon granules
2 tablespoons vegetable oil
2 eggs, beaten
1/4 teaspoon salt
2 teaspoons lemon juice
2 teaspoons Italian-style seasoning
1/4 teaspoon pepper, or to taste
Heat oven to 350 degrees F (175 degrees C).
Dredge the sweet potatoes in flour, one inch deep. Heat oil in an electric skillet over a low heat. Heat 2 tablespoons of the ketchup until bubbles form around the edges, then remove from heat. add the sweet potatoes and stir until evenly coated.
Mix the corn, bouillon granules, beef bouillon granules, olive oil, eggs, salt, lemon juice, Italian-style seasoning and pepper into the skillet. Spread over sweet potatoes and tomato mixture.
Bake at 350 degrees F (175 degrees C) for about 30 to 35 minutes, or until lightly browned.